Rosemary Salt and Herb Roasted Pork Tenderloin, with Cranberry, Ginger, Almond Rice

Fast but nuanced pork dinner! | Serves 4

INGREDIENTS:

MEAT

2 ½ lb pork tenderloin
3 T finely chopped parsley
3 T finely chopped cilantro
2 large garlic cloves, finely minced
3 T rosemary salt
1 t kosher salt
½ t black pepper
¼ C light oil to moisten

RICE

½ C uncooked jasmine rice
1 C water
¼ C craisins
¼ C slivered almonds
¼ C sliced white onion
¼ C turmeric
1/8 or small dash of fine curry powder that has some heat
¼ C finely chopped parsley
1 t finely grated ginger
½ t kosher salt + ¼ t black pepper for rice to finish4 small radicchio leaves for serving

METHOD:

• In a medium saucepan that has a lid, add 1 C water and ½ C jasmine rice. Then add the onions, craisins, turmeric, dash of hot curry. Bring to boil. Lower heat to very low or remove from heat and cover. Set timer for 20 minutes. When done mix in the parsley, almonds, ginger, salt and pepper. Keep lid on until ready to serve
• Trim pork, pat the meat dry, and cut into 2-inch-thick medallions. In a bowl mix the rosemary salt, parsley, cilantro, garlic, salt and pepper, oil. Use enough oil to make it loose. Place pork loin in parchment lined baking dish and rub the herb salt mixture all over the meat. Put in a 450 degree F preheated oven and immediately lower temperature to 375 degrees F. Set timer for 15 minutes. Check meat with thermometer. Need it to reach 170 degrees F. For me that took about 24 minutes total, but I still checked it at 15. Remove, let sit for 5 minutes.
• To serve, slice meat and serve with a drizzle of the herb salt oil. Place it next to a serving of the cranberry rice nestled inside the radicchio leaves.